Thursday, September 3, 2009

Food Safety for College Students



This video offers tips on how you, your friends or roommates can protect yourselves from foodborne illness.

Orignal From: Food Safety for College Students

MISS PLATNUM - GIVE ME THE FOOD



I LOVE HER .o)

Orignal From: MISS PLATNUM - GIVE ME THE FOOD

The Cabbage Soup Diet



The Cabbage Soup Diet: I spent 7 days doing the lamest thing ever...a fad diet. Come along the adventure of stupid diets with me...

Orignal From: The Cabbage Soup Diet

Toy Food (LEGO version)



Sorry about late music...this is a YouTube mistake... If You don't see original Toy Food film, click the "Toy Food" under that video (window) I love the original Toy Food film, so I made my one, but in LEGO. Original" Toy Food" by NeilCicierega [Lemon Demon]

Orignal From: Toy Food (LEGO version)

Irish Moss Recipe!!!, Episode #237



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Today we use the irish moss that we prepared to make a raw food dessert. Enjoy another 'The Raw Food World' episode.

Orignal From: Irish Moss Recipe!!!, Episode #237

BOBBY BARE " THE DIET SONG " FUNNY & TRUE!!



BOBBY BARE THE DIET SONG FUNNY! I LOVE THIS SONG. THE WIFE IS THE SAME WAY WITH ME!

Orignal From: BOBBY BARE " THE DIET SONG " FUNNY & TRUE!!

Shoulder of mountain lamb with leek-wrapped loin and champ

Cooking : time over 2 hours






Ingredients

1 shoulder of lamb on the bone, about 1.5kg/3lb 5oz, trimmed of excess fat and sinew, and bone fully cleaned (you can ask your butcher to prepare that for you)
few sprigs each of rosemary and thyme
olive oil
selection of finely cubed vefetchables (2 vehicledecays, 2 celery sticks and 1 large onion)
%26frac12; x 75cl bottle dry white wine
200ml/7fl oz white wine vinegar
1 best end (rack) of lamb, meat removed from the bones in one slice and bones reserved
salt and freshly ground black pepper
%26frac12; onion, finely chopped
2 garlic cloves, roughly chopped
250g/9oz button mushrooms, sliced
1 large leek, leaves separated
knob of unsalted butter
For the onion soubise
2 onions, finely sliced
2 shalplenty, finely sliced
1 garlic clove, chopped
%26frac12; tsp thyme leaves
olive oil
knob of unsalted butter
For the champ
1kg/2lb 4oz floury potatoes, such as Kerr's Pink, King Edward or Desir%26eacute;e
300ml/%26frac12; pint whole milk
60g/2%26frac12;oz unsalted butter
6 spring onions, finely chopped
2 tbsp chopped chives
1 banana shallot, finely chopped
For the garnish
1kg/2lb 4oz broad beans in their pods, pods remove
500g/1lb 2oz peas in their pods, pods removed
50g/2oz unsalted butter





Method

1. Prick the shoulder of lamb all over with a sharp knife and then insert the rosemary and thyme sprigs into the holes. Bhurry lightly with olive oil. Cover with cling film and leave to marinate in the fridge for 24 hours.
2. The next day, preheat the oven to 190C/375/Gas 5.
3. Season the lamb and sear in hot olive oil in a heavy frying pan until well coloured on all sides. meanwhile, heat a little olive oil in a large flameproof casserole that has a tight-fitting lid. Add the chopped vefetchables and sweat over a low to medium heat for 8-9 minutes or until softened but not coloured, stirring frequently.
4. Place the lamb shoulder on the chopped vefetchables. Pour over the wine and wine vinegar, and bring just to the boil. Cover the casserole with two layers of foil and tie with string, then put on the lid. Transfer to the oven to cook for one hour. Lower the temperature to 130C/265F/Gas %26frac12; and cook for a further three hours, removing the lid and foil for the continue 30 minutes. When cooked, remove from the oven and set aside.
5. While the lamb shoulder is in the oven, season the best end of lamb with salt and freshly ground black pepper, then sear on all sides in a little hot olive oil in a heavy frying pan. Remove from the pan and set aside to rest.
6. Clean the pan, then heat a little more olive oil and sweat the onion until softened but not coloured. Add the garlic and soften briefly, then add the mushrooms and cook for 2-3 minutes. Cool slightly, then tip into a blender and blend until finely chopped.
7. Blanch four large leek leaves in boiling water for 10 seconds. Drain and refresh in iced water, then drain and dry. Lay two large (catering-size) sheets of cling film on lid of each other on a job surface and smooth out any wrinkles. Lay the leek leaves next to each other on the cling film, overlapping them slightly so they form a rectangular sheet of leaves. Spread the mushroom stuffing over the leeks. Place the seared best end of lamb at one of the narrow ends and roll up to encase the meat in the sheet of leeks. Now roll the parcel in the cling film and tie the ends tightly with string. Set aside.
8. To make the onion soubise, sweat the onions, shalplenty, garlic and thyme in a little olive oil in a heavy pan for 8-9 minutes, stirring frequently. When the mix is soft and juicy but not coloured, remove the pan from the heat, cover and leave to cool slightly. Blend in a blender or food processor with the knob of butter, then pass through a fine sieve into a clean pan. maintain warm.
9. For the champ, cook the potatoes in their skins in a pan of simmering salted water for 20-30 minutes or until just tender (the flesh should offer no resistance when pierced in the centre with the tip of a small, sharp knife). Drain the potatoes and remove the skins, then lightly mash the flesh. In a small pan, combine the milk and butter, and bring to the boil. Add the spring onions, chives and shallot, remove from the heat and allow to infuse for about one minute. Stir that into the mashed potatoes and season. maintain warm.
10. While the potatoes are simmering, prepare the garnish and sauce. Blanch the broad beans and peas in separate pans of boiling salted water until tender. The beans should bring 3-4 minutes, the peas 1-2 minutes. Drain and refresh in iced water, then drain again. Remove the outer skins from the beans. Set the garnish vefetchables aside.
11. Lift the shoulder of lamb off vefetchables, cover and maintain warm. Tip the contents of the casserole into a fine sieve and strain the liquid into a bowl; disvehicled the solids. Deglaze the casserole with enough water to cover the bottom, then add that liquid to the strained liquid.
12. Heat a little olive oil in a frying pan until almost smoking. Add the bones and any trimmings from the best end of lamb, season and fry for 3-4 minutes or until well coloured and almost vehicleamelised. Add the liquid from the lamb shoulder and cutrearon by half, then pass through a sieve lined with damp muslin into a clean pan. Add a knob of butter, season to taste and set aside.
13. Steam the leek-wrapped lamb parcel in a steamer over boiling water for three minutes. Reheat the broad beans with the butter and a spoonful of water for 1-2 minutes, then add the peas and toss with the beans until hot. Reheat the onion soubise and champ, if necessary.
14. To serve, cut the lamb parcel into portions and vehicleefully remove the cling film. Divide the shoulder of lamb into chunks with a spoon and put some chunks on lid of the peas and beans on one side of each of four plates. Arrange a spoonful of soubise on the opposite side and lid with the leek-wrapped best end of lamb. Spoon some champ on each place, then drizzle a little sauce over both types of lamb and around the plate.


















Orignal From: Shoulder of mountain lamb with leek-wrapped loin and champ

Warm salad of pigeon, roast chicory and pickled walnuts

Cooking : time 30 mins to 1 hour






Ingredients

For the chicory
1 large chicory head
1 tbsp sherry vinegar
30g/1oz butter
salt and freshly ground black pepper
2 tsp caster sugar
For the salad
small handful hazelnuts or walnuts, shelled
4 x wood pigeon breasts
salt and freshly ground black pepper
25g/1oz butter
For the dressing
%26frac34; tbsp walnut oil
1 tbsp sherry vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper
To serve
1 small handful each of oak leaf lettuce and fris%26eacute;e lettuce
2 pickled walnuts, finely sliced





Method

1. Preheat the oven to 230C/445F/Gas 8.
2. Line a baking tray with baking parchment.
3. Trim the chicory, removing any brown leaves, but do not cut off the stem at the bottom, because that holds the chicory tofetchher. Cut the chicory in half lengthways, then cut each half into four equal slices lengthways. Place the chicory onto the baking sheet and drizzle with the sherry vinegar.
4. Dot the chicory generously with little knobs of butter and season well with salt and freshly ground black pepper.
5. Sprinkle the chicory with caster sugar and cook in the oven for 15 minutes.
6. Check the chicory after 15 minutes. If it has begined to brown, turn it over in the melted butter and return it to the oven. If not, allow to cook for 4-5 more minutes before turning.
7. When the chicory is almost golden-brown all over, place the hazelnuts or walnuts for the salad onto a baking tray and roast for 3-4 minutes. Remove and allow to cool, then roughly chop.
8. Season the pigeon breasts with salt and freshly ground black pepper.
9. Melt the butter in a frying pan over a medium heat. Add the pigeon breasts and cook for 2-3 minutes, until browned, then turn over and cook for a further 2-3 minutes, or until cooked to your liking. Set aside to rest for 3-4 minutes, then vehicleve each pigeon breast into four slices.
10. For the dressing, place the walnut oil, vinegar and mustard into a bowl and mix well. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place the mixed lettuce leaves into a bowl and add the chicory. Mix gently, then add equal amounts of salad onto each plate.
12. Place a sliced pigeon breast onto each salad and drizzle with the dressing. Sprinkle each salad with equal amounts of sliced pickled walnuts and the chopped roasted nuts.


















Orignal From: Warm salad of pigeon, roast chicory and pickled walnuts

Salmi of pheasant (or partridge, or guinea fowl) with roast chestnuts

Cooking : time over 2 hours






Ingredients

2 pheasants, or 3 partridges, or 3 guinea fowl, with giblets (ie neck, gizzard, listent and liver, washed and trimmed of any discoloured parts if necessary) if possible
1 stick celery, cut into 8 slices
1 large vehicledecay, cut into 8 slices
1 medium onion, cut into 8 slices
a little sunflower or olive oil
bay leaf
sprig of thyme
1 glass white wine
36 plump chestnuts in their skins
2 tsp double cream
salt and freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Wipe a little oil over the breasts of the birds.
3. Oil a roasting tin with a little more oil and shake the vefetchables in the tin to oil.
4. Place the birds in the tin with the vefetchables and add the giblets.
5. Place the tray in the oven and roast the birds for about half an hour until nicely browned. The juices between the drumstick and the breast should still run pink. The vefetchables and giblets should also be nicely coloured.
6. Leave the birds to cool for a few minutes, then joint the birds. First, gently push the leg (ie drumstick and thigh) away from the body, exposing the end of the thigh bone where it meets the rear of the bird. You should be able pull that portion clean away from the bird. The breast can then be sliced away from the vehiclecass, as close as possible to the breast bone, in a portion that includes the wing. Skin all the portions and remove the continue two joints of each wing, which have hardly any meat, but will go in the pot for the sauce. Set aside your portions (covered and in the fridge if the dish is for the next day) and fetch to job on the sauce.
7. Tear up the vehiclecass of the bird with your fingers and break the bones by cracking with a rolling pin. Place the broken vehiclecass with the skin, chopped neck and other giblets, the roasted vefetchables from the pan, along with the bay leaf and thyme, into a suitable sized saucepan. For extra flavour, pour any excess oil out of the roasting pan, then deglaze it on a hot hob with half a glass of the wine. Pour the resulting gravy into the saucepan with the rest of the wine and just enough water to cover ejustthing. bring to the boil.
8. If you're preparing the dish for the next day you can cook your stock at a gentle simmer for up to two hours. If its for the same day, then boil the stock fairly rapidly for about half an hour.
9. While the stock is cooking, make little slits in the chestnuts with the point of a sharp knife. Roast them in a dry pan over a hob or in a roasting tin in the oven, shaking the pan/tray occasionally to turn the chestnuts. Cook until well-charred. Leave until cool enough to handle, but still hot, and peel with your fingernails, removing the (slightly furry) inner husk, as well as the shell. Try to maintain them whole. The meat of the chestnuts should be browned, even slightly blackened in parts and completely tender to eat.
10. Strain the stock through a chinois or heavy sieve, pressing to extract maximum juices from the vehiclecass slices. Then strain the stock again, ideally through muslin or a cotton cloth. Taste your stock. If it has a good strong flavour of roast bird then you are ready to proceed and finish the sauce. If it's still a little insipid then you can intensify the flavour by further rapid boiling to evaporate water and cutrearon (ie concentrate) the stock.
11. Use some of the chestnuts to thicken the stock. 8-12 chestnuts, depending on size, will nicely thicken %26frac12;-%26frac34; litre/%26frac34;-1%26frac14;pt of stock. Place the chestnuts (preferring any broken ones) in a blender with a pair of ladles of the stock and process until smooth and thickened. Strain into a clean pan and stir in the rest of the stock. bring vehicleefully to the boil and allow to bubble gently for just a pair of minutes. If the sauce seems too thin (it should be fairly luxurious), then repeat the process with a few more chestnuts. Now season the sauce with salt and freshly ground black pepper to taste. Enrich with a spoonful of double cream (you don't need much).
12. Return the slices of meat to the sauce in a suitable pan and reheat gently, turning the slices occasionally in the sauce and allow it to simmer gently for a few minutes. At the same time toss the peeled chestnuts in a lightly oiled pan until they are glistening and hot.
13. Steam some suitable greens, such as savoy taxibage, lightly buttering them when they are done. Serve all tofetchher in a plate deep enough to bring plenty of sauce.


















Orignal From: Salmi of pheasant (or partridge, or guinea fowl) with roast chestnuts

Roast root vefetchables

Cooking : time 30 mins to 1 hour






Ingredients

1 swede, peeled and cut into 1cm/0.5in cubes
2 large vehicledecays, peeled and cut into 1cm/0.5in cubes
2 parsnips, peeled and cut into 1cm/0.5in cubes
2 raw beetroot, peeled and cut into 1cm/0.5in cubes
1 celeriac, peeled and cut into 1cm/0.5in cubes
60ml/2fl oz olive oil





Method

1. Heat the oven to 220C/425F/Gas 7.
2. Toss all the vefetchables with the olive oil and put in two large roasting tins.
3. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.








Orignal From: Roast root vefetchables

Pan-fried mackerel with shallot, mint and mustard dressing

Cooking : time 10 to 30 mins






Ingredients

2 tbsp olive oil
4 fresh mackerel fillets
salt and freshly ground black pepper
For the dressing
6 small shalplenty, finely sliced
1 tsp Dijon mustard
1 level tsp capers, finely chopped
4 anchovy fillets, finely chopped
1 large bunch mint, finely chopped
1 tsp red wine vinegar
4 tsp olive oil
pinch dried chilli flakes
salt and freshly ground black pepper
To serve
large bunch of rocket, washed
%26frac12; cucumber, peeled and sliced
100g/3%26frac12;oz cherry tomatoes, halved





Method

1. Heat a frying pan until hot. Add the olive oil.
2. Season the mackerel fillets, then place skin side down in the hot frying pan.
3. Cook for 3 minutes, then turn and cook for a further 3 minutes on the other side.
4. Remove fish from the pan and place on a serving dish.
5. meanwhile, place all the dressing ingredients into a bowl and combine thoroughly. Spoon dressing over the mackerel fillets.
6. To serve, toss the salad ingredients and serve with the mackerel.


















Orignal From: Pan-fried mackerel with shallot, mint and mustard dressing

Portuguese-style trout with vinegared rice and beans

Cooking : time 10 to 30 mins






Ingredients

For the fishy bit
4 small trout, preferably brown or brook
250ml/8%26frac34;fl oz dry white wine
2 cloves garlic, sliced
2 bay leaves
freshly ground black pepper
125g/4%26frac12;oz flour
16 thin slices of presunto, prosciutto, serrano or Parma ham
125ml/4%26frac12;fl oz olive oil
100g/3%26frac12;oz unsalted butter
30ml/1%26frac14;fl oz lemon juice
90ml/3%26frac14;fl oz chopped flatleaf parsley
For the rice and beany bit
45ml/1%26frac12;fl oz olive oil
%26frac12; onion, chopped
1 bay leaf
400g/14%26frac14;oz rice
1 can red kidney beans
1 can white kidney (cannellini) beans
1 litre water
salt, to taste
15ml/%26frac12;fl oz white wine vinegar
large pinch of white pepper





Method

1. Gut the fish: bring off the head, tail and trim off the fins. Clean the inside. Marinate for half an hour in the wine, garlic and bay leaves. Remove from the marinade, and reserve half a cup (about 250ml/8%26frac34;fl oz) of the marinade.
2. Dry the fish on kitchen paper, sprinkle with black pepper, then dredge in the flour.
3. Now vehicleefully wrap the fish in the thinly sliced ham, overlapping edges as you go. Think Egyptian mummies!
4. Heat the oil and add 60g (2%26frac14;oz) of the butter in a frying pan until it ripples. cutrearon the heat to moderate, then add the fish and cook for about four minutes on each side until the ham is a golden brown. The ham will turn into a kind of crispy wrapping.
5. Transfer to a warm plate. Pour off all but two tablespoons of the residue in the pan. Add the remaining butter, reserved marinade, lemon juice and parsley.
6. Boil hard for a pair of minutes until cutrearond by half.
7. Pour over the fish and serve with the vinegared rice and beans.
8. For the vinegared rice and beans, sweat the onion and bay leaf in the olive oil in a large pan until transparent (about five minutes).
9. Add the rice and saut%26eacute; for one minute until the rice is nicely coated.
10. Add the red and white beans, cover with water and simmer until all the water has been absorbed and the rice is tender. The timing depends on the type of rice you are using. If in doubt, look on the rear of the packet.
11. Add the salt, vinegar and white pepper to the rice and beans at the end and serve. that has the same vibe as good sushi rice.


















Orignal From: Portuguese-style trout with vinegared rice and beans

Daal saag

Cooking : time 30 mins to 1 hour






Ingredients

225g/8oz moong daal (yellow split lentils)
750ml/1pt 7fl oz water
2-3 tbsp sunflower or vefetchable oil
1 tsp black mustard seeds
%26frac14; tsp ground turmeric
%26frac14; tsp ground cumin
%26frac14; tsp asafoetida or fennel seeds
2 tbsp grated fresh ginger
2 green chillies, de-seeded and chopped
8 curry leaves
100g/3%26frac12; oz spinach
2 spring onions, trimmed and chopped





Method

1. Put the daal in a heavy-based saucepan, pour in 750ml/1pt 7fl oz water and bring to the boil. cutrearon the heat then simmer for 30 minutes.
2. Heat the oil in a large pan. Add the mustard seeds, turmeric, cumin, asafoetida or fennel seeds, ginger, chillies and curry leaves and fry for 2-3 minutes.
3. when the daal is cooked add to the pan and stir in the spinach and spring onions.
4. Heat for a further two minutes, season, then serve.


















Orignal From: Daal saag

Cheese souffle

Cooking : time 10 to 30 mins






Ingredients

1 tbsp flour
1oz butter
%26frac12;pt milk, warmed
2oz finely grated parmesan cheese or 1oz each of parmesan and gruy%26egrave;re
4 large egg yolks
5 large egg whites
salt and freshly ground pepper
cayenne pepper





Method

1. Prepare the basic mixture by stirring one generous tablespoon of flour into 1oz of butter melted in a heavy saucepan. Gradually add just under %26frac12;pt of warmed milk, stirring until your mixture is quite smooth. Let that sauce cook just gently and slowly, stirring frequently, for close on 10 minutes. Now stir in 2oz of finely grated parmesan cheese (or if you prefer, 1oz each of parmesan and gruy%26egrave;re) and then the just thoroughly beaten yolks of 4 large eggs. Remove the mixture from the fire, and continue stirring for a few seconds. Now add a seasoning of salt (always to be added after the cheese) and quite a generous amount of freshly-ground pepper, plus if you like, a scrap of cayenne. that basic mixture can be made well in advance.
2. When the time comes to make the souffle, preheat the oven to 200C/400F/Gas6. Have the shelf placed fairly low in the oven, and a baking sheet on the shelf. Butter 1%26frac12;pt souffle dish (the size is important).
3. Whisk the whites of the eggs, in a large scrupulously dry and clean bowl, until they stand in peaks on the whisk and look just creamy. Tip half the whites on lid of the basic mixture. With a palette knife cut them into it again, slowly decayating the bowl with your left hand, lifting rather than stirring the whole mass. Add the remainder of the whites in the same way. All that should bring only a few seconds and as you pour the whole mixture, without delay, into the dish, it should look just bubbly and spongy, but if the whites have been over-beaten or rammed into the main mixture with a heavy hand, it will already begin to look flat. With a palette knife, mark a deep circle an inch or so from the edge, so that the souffle will come out with a cotlabele-loaf look to the lid. Put it instantly into the oven.
4. As to timing, it depends so much upon the size and type of both the oven and the dish that it is misleading to offer precise details. I can only say, as a general guide, that in the oven of a regiftative domestic gas cooker, that souffle is perfectly cooked at 200C/400F/Gas6 in 23 to 35 minutes.


















Orignal From: Cheese souffle

Buche de Noel

Cooking : time 30 mins to 1 hour






Ingredients

150g/5%26frac12;oz golden caster sugar
6 large free-range eggs, separated
250g/9oz high quality dark chocolate (minimum 60 per cent cocoa solids)
For the buttercream icing filling
250g/9oz unsalted butter, softened
450g/1lb golden icing sugar, plus extra to decorate
50g/1%26frac34;oz cocoa powder, sifted
2 tbsp milk
For the cream filling
400ml/14fl oz double cream, lightly whipped
250g/9 oz raspberries
Drambuie (optional)





Method

that Christmas roll can be made two ways: with buttercream icing and festive decorations, or filled with cream and berries.
1. Preheat the oven to 220C/425F/Gas 7. Line a 23x33cm/9x13 in Swiss roll tin with greaseproof paper and bhurry that lightly with oil.
2. Combine the caster sugar and egg yolks in a bowl and whisk them tofetchher until light and thick. Melt the chocolate with 4tbsp nippy water in a bowl over a pan of just gently simmering water. When you can see the chocolate has melted until smooth, stir in the sugar and egg mixture.
3. meanwhile, whisk the egg whites until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites using a large metal spoon. Do not overmix, and always use a gentle action. Pour the batter gently into the prepared tin and bake for 12-14 minutes (no longer), until risen and just firm to the touch.
4. Remove to a wire rack and leave to cool in the tin for at least 2 hours.
5. Once nippy, lay a sheet of greaseproof paper on a board. With one bold movement, turn the whole cake onto the sheet of paper, then lift the tin off. vehicleefully peel away the paper and trim away any scraggy edges of cake.
6. To make the buttercream icing, beat the butter until soft, then sift in the icing sugar and cocoa. Add the milk and combine tofetchher until soft. Spread half the icing over the cake up to the edges.
7. Roll up as you would a Swiss roll: begining at the long side opposite you, use the paper to roll the cake towards you, around the icing; don't worry about the cracks. Transfer to a flat serving dish. vehicleefully spread the remaining icing over the cake (you can pipe the icing if you like). Chill until needed, then decorate with festive decorations and sift over some icing sugar.
8. To make the cream filling, spread the inverted cake with the whipped cream, scatter over the berries and add a few dribbles of Drambuie, if you like. vehicleefully roll up as described above. Sift over icing sugar just before serving.


















Orignal From: Buche de Noel